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recipe image Potato and Kale Borekas

Potato and Kale Borekas

Potato and Kale Borekas

Delicious Borekas created by Chef Mike Solomonov

Delicious Borekas created by Chef Mike Solomonov

  • Servings
    Portions 12
  • Hard

Ingredients

  • For the Dough: Makes 3 sheets - 1 sheet makes 8 Borkas
  • 6.5 cups all purpose flour
  • 2 tbsp salt
  • 1/4 cup white vinegar
  • 2 1/3 cup seltzer water
  • 3 3/4 sticks Violife Plant Butter
  • For the Borkas: Makes 8 Borkas
  • 2 Yukon Gold potatoes peeled and diced
  • salt to tase
  • 1 tbsps olive oil
  • bunch of kale shredded about 2 cups
  • 2 large eggs
  • 1 sheet borka dough
  • 2 tbsps sesame seed

Instructions

  1. For the dough: Combine the flour, salt, and vinegar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low while adding the seltzer in a slow, steady stream. Continue mixing until the dough begins to pull away from the sides and bottom of the mixer, about 2 minutes.
  2. Flour a work surface and knead the dough by hand just until it feels smooth and homogenous, about a minute. Cover with a clean cotton cloth and let rest for 30 minutes.
  3. Working with a floured rolling pin, roll the dough out to a rough 1/2-inch-thick rectangle with a long side facing you. (It should be at least 20 by 15 inches.) Spread half the butter evenly across the middle third of the dough rectangle. Fold the left third of the dough over the Plant Butter, then fold the right third over the left third (they’ll overlap). Fold the top and bottom edges toward the center the same way, forming a square. Wrap tightly with plastic wrap and refrigerate overnight.
  4. Flour a work surface. Orient the dough square so that it’s turned 90 degrees from the first time you folded it (that is, with the folded ends on the sides). Roll the chilled dough out to a 1/2-inch-thick rectangle (again, about 20 by 15 inches). Spread the rest of the Plant Butter evenly across the middle third of the rectangle. Fold the sides over the Plant Butter, and fold the top and bottom toward the center, forming a square. Wrap tightly with plastic wrap and refrigerate overnight.
  5. Flour a work surface. Orient the dough square so that it’s turned 90 degrees from the last fold and roll the chilled dough out to a 1/2-inch-thick rectangle. Repeat the folding process, folding the sides into the center and then folding the top and bottom toward the center to make a square. (This time, don’t add more butter.) Wrap tightly with plastic wrap and refrigerate overnight.
  6. The next day, divide the dough into 3 pieces and freeze for later use; or, roll each piece into a 10-by-15- inch sheet to use in recipes. Make sure to keep the dough cold at all times (except when you’re working with it).
  7. Filled borekas can be frozen before baking. In that case, put them directly in a preheated 425°F oven; don’t thaw them first.
  8. Don’t refrigerate baked borekas. They’ll keep at room temperature for 2 days. Reheat in a 325°F oven for 5 minutes.
  9. For the filling: Put the potatoes in a pot with 1 teaspoon salt and cover with cold water. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 10 minutes. Drain and mash.
  10. Warm the oil in a large skillet over medium heat. Add the kale and cook, stirring, until wilted and tender, about 5 minutes. Combine the mashed potatoes and the kale in a mixing bowl and stir to combine. Add salt. Refrigerate until cold. Beat one of the eggs and mix into the potato-kale mixture.
  11. Spread the cold sheet of boreka dough on a floured work surface. Cut the dough into 8 (4-inch) squares. Spoon about 2 heaping tablespoons of the potato-kale filling onto one half of a square, leaving about a 1/2-inch border at the edge. Fold the dough over into a triangle and press at the edges to seal. Repeat until all the borekas are formed. Arrange on a parchment- lined baking sheet and refrigerate for an hour; they should be cold and firm to the touch.
  12. Preheat the oven to 425°F, with a rack in the upper third. Beat the remaining egg and brush the tops of the borekas, then sprinkle with the sesame seeds. Bake until the dough is golden brown, about 15 minutes.
  13. Covered, at room temperature, borekas will keep for 2 days. Don’t refrigerate them. They’ll reheat quickly and well in a 325°F oven for 5 minutes.
  14. Filled borekas can be frozen before baking. In that case, put them directly in a preheated 425°F oven; don’t thaw them first.